W
watermole
Guest
There has much been made of keeping it simple, regarding the cooking of fish. Yes, you can wrap it in mud and bake it, if you want to; it will be perfectly edible, but to my mind, both sea-trout and salmon are very special fish-and there are special ways of cooking them, which not only bring out the best of the natural flavour, but greatly enhance the eating pleasure, by the careful addition of complimentary tastes -and careful wine selection.
If you are going to eat the best of fish-why not enjoy it to the full...?
I am indebted to the celebrated Masterchef, Mr. Peter Gorton, for the following recipe-and others to be posted later..
It is not difficult to follow, and well within the compass of anyone having even the most rudimentary knowledge of cooking..
GRILLED MARINATED SEA-TROUT (or salmon) WITH AN ORANGE & MINT AIOLI
Marinade
Ingredients-serves 4
4 sea-trout fillets-175-200g each.
55g brown sugar.
2 tablespoons sea salt.
2 tablespoons grated orange zest.
2 tablespoons ground black pepper.
Aioli
2 large egg yolks.
Olive oil.
1 tablespoon of fresh lemon juice.
2 tablespoons grated orange zest.
3 tablespoons fresh orange juice.
1 teaspoon ground pepper.
1 tablespoon pureed garlic.
1 tablespoon of fresh chopped mint.
Salt & pepper.
Mixed lettuce of choice.
PREPARATION
Cure the fish fillets; mix the salt, sugar, orange zest and pepper.
Rub over both sides of the fish fillets and refridgerate for about two hours.
Wash the fish well, dry and refridgerate.
AIOLI
Whisk the egg yolks and lemon juice in a mixing bowl. Gradually whisk or beat in the oil.
The mixture should be quite thick and emulsified. (mixed up)
Whisk in the garlic, three tablespoons of orange juice, the zest, chopped mint and pepper. Season to taste with salt and pepper.
Refridgerate until ready to serve.
METHOD
Brush the fish fillets with olive oil and grill until just cooked through-about 2-3 minutes each side.
Place on serving plates and top with a spoonful of the Aioli. Garnish with chopped, roasted peppers mixed with the salad leaves-then serve!
TIPS FROM THE MASTERCHEF...
After the fish has been marinated and you have washed off any excess salt, you can put the fillets on kebab skewers and barbecue...the taste is wonderful!!!
If you are going to eat the best of fish-why not enjoy it to the full...?
I am indebted to the celebrated Masterchef, Mr. Peter Gorton, for the following recipe-and others to be posted later..
It is not difficult to follow, and well within the compass of anyone having even the most rudimentary knowledge of cooking..
GRILLED MARINATED SEA-TROUT (or salmon) WITH AN ORANGE & MINT AIOLI
Marinade
Ingredients-serves 4
4 sea-trout fillets-175-200g each.
55g brown sugar.
2 tablespoons sea salt.
2 tablespoons grated orange zest.
2 tablespoons ground black pepper.
Aioli
2 large egg yolks.
Olive oil.
1 tablespoon of fresh lemon juice.
2 tablespoons grated orange zest.
3 tablespoons fresh orange juice.
1 teaspoon ground pepper.
1 tablespoon pureed garlic.
1 tablespoon of fresh chopped mint.
Salt & pepper.
Mixed lettuce of choice.
PREPARATION
Cure the fish fillets; mix the salt, sugar, orange zest and pepper.
Rub over both sides of the fish fillets and refridgerate for about two hours.
Wash the fish well, dry and refridgerate.
AIOLI
Whisk the egg yolks and lemon juice in a mixing bowl. Gradually whisk or beat in the oil.
The mixture should be quite thick and emulsified. (mixed up)
Whisk in the garlic, three tablespoons of orange juice, the zest, chopped mint and pepper. Season to taste with salt and pepper.
Refridgerate until ready to serve.
METHOD
Brush the fish fillets with olive oil and grill until just cooked through-about 2-3 minutes each side.
Place on serving plates and top with a spoonful of the Aioli. Garnish with chopped, roasted peppers mixed with the salad leaves-then serve!
TIPS FROM THE MASTERCHEF...
After the fish has been marinated and you have washed off any excess salt, you can put the fillets on kebab skewers and barbecue...the taste is wonderful!!!
